Fry the oil with the crushed garlic clove.
As soon as the garlic has lightly browned, put the yellow datterino tomatoes by gently squeezing them and add the salt; after a minute over high heat, remove the garlic, cover with a lid and lower the heat.
Meanwhile, cook the pasta in salted water (with a handful of coarse salt) for the cooking time indicated and drain it al dente, taking a small ladle of cooking water.
Raise the heat to the pan with the datterini tomatoes and toss the pasta into the pan by adding a little cooking water, let it dry quickly and turn off the heat. With the flame off, add the chopped pistachios and the stracciatella, whisk everything and serve this pleasure!